Comparison of chemical composition of striped bass (Morone saxatilis) from three Chesapeake Bay tributaries with those of two aquaculture hybrid striped bass types

By Karahadian C.   Fowler K.P.   Cox D.H.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 409-418

Elsevier

Access to resources Recommend Favorite

Smokeless Tobacco and Oral Cancer: An Assessment of Evidence Derived from Laboratory Animals

By Grasso P.   Mann A.H.  

Food and Chemical Toxicology, Vol. 36, Iss. 11, 1998-11 ,pp. : 1015-1029

Elsevier

Access to resources Recommend Favorite

Chemical and biological studies of a new cigarette that primarily heats tobacco. - Part 1. Chemical composition of mainstream smoke

By Borgerding M.F.   Bodnar J.A.   Chung H.L.   Mangan P.P.   Morrison C.C.   Risner C.H.   Rogers J.C.   Simmons D.F.   Uhrig M.S.   Wendelboe F.N.   Wingate D.E.   Winkler L.S.  

Food and Chemical Toxicology, Vol. 36, Iss. 3, 1998-03 ,pp. : 169-182

Elsevier

Access to resources Recommend Favorite

Chemical profile of industrially fermented green olives of different varieties

By Montano A.   Sanchez A.H.   Casado F.J.   de Castro A.   Rejano L.  

Food Chemistry, Vol. 82, Iss. 2, 2003-08 ,pp. : 297-302

Elsevier

Access to resources Recommend Favorite

High relative frequency of oral squamous cell carcinoma in Yemen: Qat and tobacco chewing as its aetiological background

By Sawair Faleh A.   Al-Mutwakel Ammar   Al-Eryani Kamal   Al-Surhy Ameera   Maruyama Satoshi   Cheng Jun   Al-Sharabi Ali   Saku Takashi  

International Journal of Environmental Health Research, Vol. 17, Iss. 3, 2007-06 ,pp. : 185-195

Taylor & Francis Ltd

Access to resources Recommend Favorite